Recipe

Sekanjebin: Persian Mint and Cucumber Drink

A sweet-tart Persian mint syrup to keep chilled, then mix with cold water, cucumber, and ice.

Before you begin

Pre-prep

Measure and wash. Measure the sugar, water, and vinegar separately, and wash the mint.
Set up for straining. Place a strainer over a heat-safe jug or bowl. Have a clean 750 ml storage jar or jug ready; the final yield varies with evaporation.
For serving. Slice or grate the cucumber and keep chilled until you’re ready to make the drinks.

Method

Start the syrup. Stir sugar and water in a large saucepan over medium heat until dissolved. Once simmering, reduce heat to low and gently bubble for 10 minutes.
Add vinegar. Stir it in and simmer gently for 30 minutes. The syrup should thicken slightly but stay pourable.
Infuse briefly. Turn off the heat, stir in mint for about 30 seconds, then immediately strain it out.
Cool and store. Cool completely, measure the yield, then transfer to the clean storage jar, cover, and refrigerate. Keep it concentrated; add water, cucumber, and ice only when serving.

When ready

Stir 3–5 tbsp syrup with cold water in a glass. Taste and adjust the syrup or water for sweetness and tartness.
Add ice and prepared cucumber, then serve cold.